Anyone who is thinking of becoming a chocolatier or for professional chefs already working within the catering industry.
The course will allow you to gain hands on experience of working with molds in order to create small molded chocolates as well as larger chocolate figurines and decoration pieces. You will create a range of fillings including ganaches and fondants as well as pralines etc.
It will cover making a large variety of hand-finished chocolate including truffles, rochas, pretzels, knackerli and hand dipped pralines, which are all quick and easy to produce.
You will learn how to correctly temper the chocolate using a variety of different methods. You will become familiar with the ways to handle and work with chocolate as well as receiving ‘Tips & Hints’ on quicker, tried and tested methods that the professionals use.
You will refine your skills and learn about creating chocolates using more delicate and unusual flavors. Imagine being able to use herbs and spices to create exotic tasting chocolates including coriander, lavender, cardamom, juniper and even curry.
Hone your chocolate art skills to build your own chocolate identity from chocolate viscosity optimisation to food pairing.